Fish Pie
A British family classic of smoked haddock, cod, salmon and prawns in a parsley and mustard sauce with hard-boiled egg and peas, under a golden cheesy mash.
- 1000 g floury potatoes such as Maris Piper
- 80 g unsalted butter
- 680 ml whole milk
- ¼ tsp nutmeg
- 40 g mature Cheddar
- 300 g skinless cod fillet
- 300 g undyed smoked haddock fillet
- 250 g skinless salmon fillet
- 150 g raw peeled king prawns
- 1 pc onion
- 1 pc bay leaf
- 6 pc black peppercorns
- 40 g plain flour
- 75 ml double cream
- 1 tsp Dijon mustard
- ½ pc lemon
- 20 g flat-leaf parsley
- 100 g frozen peas
- 3 pc large eggs
- salt
- black pepper
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Mello puts these ingredients on one shopping list with the rest of your week, and anything two recipes share is added together. The list then goes to Sainsbury's in the UK or Careem Quik in the UAE.
Add to a shopping listHow the shopping list works →For the mash topping
- Step 1
Heat the oven to 200°C (180°C fan, gas 6). Peel the potatoes and cut them into even chunks of about 4 cm. Put them in a pan, cover with cold water, add a generous pinch of salt and bring to the boil.
- Step 2
Simmer for 15 to 18 minutes, until a knife slides in with no resistance. Drain, leave in the colander for 2 minutes to steam dry, then return to the pan.
- Step 3
Mash with 40 g of the butter, 80 ml of the milk, the nutmeg, salt and pepper until smooth. Cover and keep warm.
For the filling
- Step 1
Lower the eggs into a pan of simmering water and cook for 9 minutes. Cool them under cold running water, then peel and cut each into quarters.
- Step 2
Cut the cod, smoked haddock and salmon into 4 cm chunks. Halve the onion and put it in a wide, deep pan with 600 ml of the milk, the bay leaf and the peppercorns. Bring to a gentle simmer.
- Step 3
Add the cod, haddock and salmon and poach for 3 to 4 minutes, until the outside of the fish turns opaque but the centre is still translucent, as it finishes cooking in the oven. Lift the fish out with a slotted spoon into a bowl, and strain the milk into a jug, discarding the onion, bay and peppercorns.
- Step 4
Rinse the pan and melt the remaining 40 g of butter over a medium heat. Stir in the flour and cook for 1 minute without colouring. Add the warm milk a little at a time, whisking after each addition, then simmer for 5 to 6 minutes, stirring often, until the sauce coats the back of a spoon.
- Step 5
Take the pan off the heat and stir in the cream, mustard, a squeeze of lemon juice and the chopped parsley. Taste before adding salt, as the smoked haddock is already salty, and season with pepper.
- Step 6
Carefully fold the poached fish, raw prawns, peas and egg quarters into the sauce, trying not to break up the fish. Tip everything into a 3 litre (about 30 x 22 cm) ovenproof dish.
To assemble and bake
- Step 1
Spoon the mash over the filling and spread it to the edges to seal. Rough up the surface with a fork so the ridges crisp, and scatter over the grated Cheddar.
- Step 2
Bake for 30 to 35 minutes, until the top is golden and the sauce is bubbling at the edges. Rest for 5 minutes, then serve with peas or greens.
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